Meu carrinho

Fechar carrinho

Brown Sugar Nib Cookie

Posted on February 13 2020

I started making these cookies when I moved to Brazil because I had an endless amount of nibs and Brazilian brown sugar which is known as rapadura. This type  of sugar is known under different names depending what country you are in - in Mexico it is known as piloncillo and in other parts of Latin America as panela. It is  the first solid sugar that gets made after it passes the molasses stage. Which means that it is full of flavor, a lovely brown, sugar cane extract. Processed white sugar has no flavor, that is one of it's positive traits; on the other hand, rapadura has a lot of flavor and to boost, some vitamins and minerals. But we are not eating this cookie for their health benefit. 

The addition of nibs creates the perfect balance to the sweetness and compliments the texture wonderfully. And they are so easy to make! No creaming the butter or using multiple bowls and gadgets. Make all of the dough in one pot and make right away or freeze the dough for later. This is the easiest and most tastiest cookie I have ever made. 

nib cookie

Brown Sugar Nib Cookie

Oven 350F 10-15m

200g butter
350g rapadura (or panela, or dark brown sugar) chopped into small pieces. 
2 eggs
300g all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon of salt
1/2 cup to 1 cup of cacao nibs (depends on your love for cocoa nibs) 

 

1. Place the butter in a medium to large pot, you will use this pot to mix everything else. Melt all of the butter until it becomes slightly brown. Turn off the heat and remove from heat, let cool for 5 minutes. 

2. In this same pot, add the 2 eggs and sugar and mix with a wooden or heavy spoon. 

3. In here toss everything else except the nibs, which means: flour, baking soda, baking powder, and salt. Mix until the white flour doesn't look white anymore. 

4. Add the nibs and use all your strength to mix until the nibs are everywhere in the dough. 

5. Use a small ice scream scoop or use a normal spoon to scoop out round balls the size of a golf ball. You can also freeze this dough for later use. 

6. Place on a cookie sheet lined with parchment or a silpat, they will grown twice their size so leave some room! Leave in the oven 10 to 15 minutes, look for browning around the edges of the cookie and their done. 

 

 

Related Posts

How to make a small batch of bean-to-bar chocolate
How to make a small batch of bean-to-bar chocolate
I am teaching a 'how to make chocolate' course with Mestiço Chocolates in Sao Paulo, Brazil. Please email cursos@mest...
Read More
Chocolate arroz con leche | Chocolate rice pudding
Chocolate arroz con leche | Chocolate rice pudding
Over the past few years I have worked with indigenous women in Mexico, Peru, Belize, Guatemala, and Panama. My missio...
Read More
Brigadeiros - The Brazilian upscale tootsie-rolls
Brigadeiros - The Brazilian upscale tootsie-rolls
100% cacao Brigadeiros When I moved to Brazil I saw brigadeiros everywhere. It was the most popular and ubiquitous co...
Read More

0 comments

Leave a comment

All blog comments are checked prior to publishing

Join our Mailing List

São Paulo Chocolate tastings: May 8 + 15 and June 5 **** Chocolate Making Class: August 1-3

Meu carrinho

Subtotal: R$ 0,00

Seu carrinho está vazio